Dainty Bess, Pinot Noir MCC 750ml 2015South Africa, Western Cape
Dainty Bess originally started in 2009 when my parents, Naas and Jenny Ferreira, made sparkling wine from a small vineyard planted at Klein Optenhorst, their unforgettably beautiful garden in Wellington. After 29 years, they decided to sell the Klein Optenhorst to begin a new gardening venture in Montagu. I resolved to continue producing the wine as it holds many memories of special occasions at our family home, the name now changed to Dainty Bess, after one of my mother's favourite roses.
The two vineyards are harvested in the early hours of the morning and transported to the Graham Beck cellar in Robertson. Whole bunch pressing ensures fractional recovery. After settling of juice the Pinot Noir is fermented in a stainless steel tank at 14 to 15 degrees Celsius. The wine is kept in contact with its primary lees for 22 weeks before been stabilized and bottled for secondary fermentation. The wine was left for 35 months on its secondary lees before disgorgement.
'Delicious 14 is textbook pinot rosé, from coppery hue to raspberry fruit to persistent creamy bubbles. Spicy hint in balanced, long, satisfying flavours.' – Platter's Wine Guide 2018, 4*
Pink with a rose gold tinge in colour. The nose shows cherry, raspberry, Turkish delight, rose petal and some earthy complexity. The palate shows vibrant primary fruit, with fine mousse and a dry fresh finish.
Alc: 12.55% RS: 9.2 g/L TA: 6.1 g/L pH: 3.35
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AG: Antonio Galloni of Vinous.com | AM: Allen Meadows of Burghound.com | CE: Christian Eedes of Winemag.co.za | DEC: Decanter | GS: Greg Sherwood MW | JR: JancisRobinson.com | NM: Neal Martin of Vinous.com OM: Old Mutual Trophy Wine Show | PG: Platter's Guide | TA: Tim Atkin MW | WA: Wine Advocate | WE: Wine Enthusiast | WS: Wine Spectator